Ultimate Scrambled Ackee Breakfast

Ackee – national fruit of Jamaica and perfect plant-based replacement for scrambled eggs!

Growing up with a Guyanese mum, I was never introduced to Ackee as a child. The Guyanese don’t each much Ackee and often consider it an inedible fruit. You’re more likely to find ackee being cooked in Jamaica (of course), in one of the other Carribean islands or in its native West Africa.

It wasn’t until I was well into my twenties that I ate ackee (and saltfish) for the first time. Thinking about it now, I remember being surprised by the ackee’s eggy texture and taste, so makes sense that it works so well in this dish.

Trust me ackee really does look, feel and taste like scrambled egg but has several major advantages:

Zero cholestorol

No saturated fats

High in fibre

High in potassium

High in vitamin C, zinc and iron

The ingredients I’ve used to make this scrambled ackee are similar to those you would find in traditional ackee (and saltfish). I’ve added in some chives because I think the flavour really works with the ackee (as it does with egg) and used some indian black salt (aka Kala Namak) which has a distinctly sulphurous (eggy) flavour.

The recipe is dead simple to put together and you can be done in about 10 minutes. I hope you enjoy and let me know what you think in the comments.

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The Ultimate Scrambled Ackee Breakfast

Ackee is the perfect plant based replacement for scrambled eggs due to its texture and taste.

Course
Breakfast

Prep Time5minutes

Cook Time7minutes

Total Time12minutes

Ingredients

400gdrained ackee

1tspcoconut oil (or olive oil)

1choppedscallion (spring onion)

1clovechopped garlic

1choppedred bell pepper

1/4finely chopped scotch bonnet pepper (adjust for taste)

1tbspchopped chives

3tbspsnutritional yeast

Smallhandful offresh thyme

1tspnon dairy spread

1pinchindian black salt (Kala Namak) or rock salt

1pinchblack pepper

Optional

1plantain

Instructions

Heat the oil in a frying pan and add the onion, garlic and bell pepper. Sauté for 3-4 minutes on a medium heat until soft.

Add the scotch bonnet, thyme and chives and cook for another 2 minutes.

Add the non-dairy 'butter' spread to the frying pan along with the ackee and nutritional yeast. Incorporate all the ingredients together by folding. The ackee breaks up easily so don't be too rough.

Cook for a further 3 minutes, while seasoning to taste with the salt and black pepper.

Serve on a bread of your choice. I've added some fried plantain on top to really set it off!